-= Exported from BigOven =-

                      Two Ingredient Beer Bread

This is the simplest bread you can imagine. The loaves look rather rustic, but they’re delicious, especially hot and with a smear of butter. Only two ingredients — and no kneading! You can try different beers for different flavors. We like it made with Budweiser.

Recipe By:
Serving Size: 1
Cuisine: American
Main Ingredient: Bread
Categories: Easy, Bread

-= Ingredients =-
2 2/3 cups Self-Rising Flour
12 ounces Beer

-= Instructions =-
Preheat oven to 375. Grease a loaf pan.

Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.

Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned.

Cool in pan five minutes before removing to cool completely.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161321 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

 

                      -= Exported from BigOven =-

                           Hummingbird Cake

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings… it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds!

Recipe By:
Serving Size: 14
Cuisine: American
Main Ingredient: Grains
Categories: Summer, Spring, Picnics, Fourth of July, Easter, Bake, Desserts, Brunch

-= Ingredients =-
3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ; ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple ; crushed, with juice
1 cup Oil
3 large Egg ; well beaten
3 medium Bananas ; chopped
1 cup Walnuts ; or pecans, finely chopped
1/2 teaspoon Vanilla
~~ GLAZE ~~
1 tablespoon Butter ; melted
1 cup Powdered sugar ; sifted

-= Instructions =-
Preheat oven to 325F /  160C / Gas Mark3.

Generously grease a 10″ tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze.

To the flour mixture, add the can of pinapple, the oil, eggs, banana,  nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

GLAZE: In a small bowl combine the melted butter or margarine with the powdered sugar. Add  enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158449 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **